Food Fight: Crosstown Diner
A Throgs Neck diner wants customers to know its menu is much more than just pancakes and bacon.
News 12 Staff
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Mar 4, 2020, 12:12 PM
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Updated 1,512 days ago
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1,329ds agoA Throgs Neck diner wants customers to know its menu is much more than just pancakes and bacon.
Crosstown Diner is the first winner of News 12's Food Fight!
A plate of southern style chicken fried bites soaked in buttermilk, paprika and cayenne pepper and served with a honey sauce, is just one of the dishes customers can get at Crosstown Diner.
"We're an American fare diner. Everything is organic, with hormones and steroid free,” says Executive Chef Carl Alioto.
It is the second year in a row that customers have voted the 85-year-old Throgs Neck eatery on Bruckner Boulevard some of the best around.
"I must be coming here for about 35 years. I come with a few of my girlfriends and my cousin Gloria, and I really enjoy it,” says customer Annmarie Contento.
While staple items like pancakes, bacon and cheesecake are always available, the staff at Crosstown wants customers to know there is so much more to the menu, with new items constantly being added.
"We're grateful because not a lot of people have the opportunity to stay in business for this long. We're still reinventing ourselves. Every year, every minute we have different products so that we have something great on the plate,” says Alioto.
"We're an American fare diner. Everything is organic, with hormones and steroid free,” says Executive Chef Carl Alioto.
It is the second year in a row that customers have voted the 85-year-old Throgs Neck eatery on Bruckner Boulevard some of the best around.
"I must be coming here for about 35 years. I come with a few of my girlfriends and my cousin Gloria, and I really enjoy it,” says customer Annmarie Contento.
While staple items like pancakes, bacon and cheesecake are always available, the staff at Crosstown wants customers to know there is so much more to the menu, with new items constantly being added.
"We're grateful because not a lot of people have the opportunity to stay in business for this long. We're still reinventing ourselves. Every year, every minute we have different products so that we have something great on the plate,” says Alioto.
